Made with a soft Italian cheese and tried Sicilian tomatoes, these savory pea and egg cakes are a perfect spring appetizer.
A perfect idea for a brunch, with a drink or as a simple snack. This pie has all the flavor of fresh seasonal peas. They make the mixture very soft and colorful.
Robiola, one of the most renowned Italian cheese and Sicilian dried tomatoes, add a unique flavor to this cake, rich also from the nutritional point of view.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.